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1
Brush a large gratin dish with some of the oil.
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2
To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat.
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3
Add the sausage and cook until it begins to brown, 3 to 5 minutes.
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4
Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes.
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5
Add the garlic and cook until fragrant, 45 to 60 seconds.
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6
To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture.
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7
Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
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8
Whisk together the eggs, milk, sage, and parsley in a medium bowl.
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9
Season with salt and pepper.
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10
Pour the custard over the strata.
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11
Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
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12
Preheat the oven to 350F.
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13
Let the chilled strata stand at room temperature for 20 minutes.
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14
Bake the strata for 30 minutes.
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15
Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes.
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16
(If the top of the strata starts to get too brown, cover it with aluminum foil.)
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17
Remove to a rack to cool slightly.
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18
Serve hot or warm.
